Shirley's Recipes

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Name: Roasted Sweet Potato Wedges
Key Ingredient: sweet potatoes
Preparation: roast
Cuisine: American
Source: Weight Watchers
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :10
Elapsed Time: :45
Comments: This recipe was made with sweet potatoes for a nutrient and color boost, but you can substitute regular baking potatoes if you prefer.
Servings: 4

2 large sweet potatoes, washed and patted dry
1 teaspoon olive oil
1/4 teaspoon table salt
1/4 teaspoon dried rosemary, crushed
1 rosemary sprig, for garnish (optional)

Preheat oven to 425F.
Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
Spoon potato wedges onto a serving plate and garnish with fresh rosemary.

Yields 4 wedges per serving.

Note: You can use sea salt or Kosher salt instead of regular table salt if you prefer.

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